Chicken & Green Chile Soup with Tamale Dumplings Recipe

Roast the poblano chiles over a burner or under the broiler until blistered. Peel, remove seeds, and slice thinly.

Heat 2 tablespoons oil in a large pot. Cook onion, red bell pepper, and carrot for 5–6 minutes, stirring until softened.

Add scallions and garlic; cook for 1 minute so they smell fragrant. If the pot looks dry, add a little more oil.

Pour in chicken broth, fresh tomatoes, and canned tomatoes. Stir in the roasted poblanos and bring to a gentle boil.

Mix in salt, cumin, basil, and the cooked chicken. Reduce heat and simmer for about 15 minutes so flavors meld.

In a bowl, combine masa harina, half an egg, and fresh corn. Add water gradually until you get a soft, spoonable dough.

With the soup gently bubbling, drop small spoonfuls of dough into the pot. Add the frozen corn and keep it at a low simmer.

Cover and cook 10–12 minutes, until dumplings puff and set and the soup lightly thickens. Serve hot.